Caramelized Onions

[Arch_Angel]

Been watching the Food Network and see them talking about caramelizing onions and onions tasting sweet.

Did a search but this is where I am confused. Some sites say you need sugar to caramelize, while others do it without any sugar.

So has anyone done this before? It just seems they cook down the onion. But how this sweetness come from it?

And what kind of onions do we have here in Jamaica? Sweet Onions? Yellow Onions? White Onions?

[Arch_Angel]

Ok, I found the recipe of Rachel Ray's site: http://www.rachaelraymag.com/recipes...s/article.html

The other sites i visited mentioned nothing about using sugar. Ahh bwooy.

Still wondering what kind of onions we have here in Jamaica or Caribbean.

[Cocoa]

Well Arch I have caramelized some onions before. The best onions to use are the purple onions or what they call the red onions. The white and yellow ones are good but not as sweet as the red ones.

I am not a too much sugar person so I don't use sugar. I just oil the pain slightly, add a little butter, tups a salt and black pepper and throw in the onions with a lil garlic. Its good to eat on top of meat like steak, beef, or pork.

[Arch_Angel]

I am not a too much sugar person so I don't use sugar. I just oil the pain slightly, add a little butter, tups a salt and black pepper and throw in the onions with a lil garlic. Its good to eat on top of meat like steak, beef, or pork.

Uhh, ok. Now you have confused me again.

What is caramelizing? Cause I know onions and sweet don't go hand in hand.
So if you're not using sugar to caramelize, guess all you're doing is frying the onions. No?

[ramesh]

My sister browns onions with just a tablespoon of oil and nothing else. Carmelizing involves addition of sugar and other stuff (OK, she doesn't know either).

http://homecooking.about.com/library...carmonions.htm

Here's How:

1. Slice onions into 1/4-inch wide rings.
2. Heat butter or combination of butter and oil in heavy skillet.
3. Add onions and a small amount of sugar (optional) and slowly cook over medium heat.
4. Cook until onions are caramel colored, stirring often, 30 to 40 minutes.
5. For more flavor, add a touch of vinegar at the end of cooking, stirring to deglaze the pan.

Tips:

1. Large, mild-flavored onions work best.
2. Carmelized onions can be frozen in an airtight container up to three months.
3. To remove onion smell from hands, wash with soap and then rub hands against a chrome faucet.

[Cocoa]

Uhh, ok. Now you have confused me again.

What is caramelizing? Cause I know onions and sweet don't go hand in hand.
So if you're not using sugar to caramelize, guess all you're doing is frying the onions. No?

As far as me know, caramelization is making the onions brown and that can be accomplished without the use of sugar.

[root_gal]

As far as me know, caramelization is making the onions brown and that can be accomplished without the use of sugar.

Making onions brown without the addition of sugar is just making onions brown, not caramelizing them. Caramelized food is sweet.

[Arch_Angel]

Making onions brown without the addition of sugar is just making onions brown, not caramelizing them. Caramelized food is sweet.

Cho. Rooty yuh juss go mek mi confused again after I was starting to see the light.

[Manu]

Making onions brown without the addition of sugar is just making onions brown, not caramelizing them. Caramelized food is sweet.

This is correct. You get that thick caramel taste....like the goo that keeps the nuts together in snickers bar... or that stuff that sticks in your tooth when eating peanut brittle.

[Ghionw]

Tips:

1. Large, mild-flavored onions work best.
2. Carmelized onions can be frozen in an airtight container up to three months.
3. To remove onion smell from hands, wash with soap and then rub hands against a chrome faucet.

Thanks Ramesh, I will have to try this one. I hate the scent that it leaves on my hands, but I like cooking with onions...